Which term is a thin gravy or sauce made from meat juices?

• A. Jus
• B. Jus Lie
• C. Glace
• D. Fumet

Answer: (A)

Jus is the thin gravy or sauce made from meat juices. When meat cooks, it releases flavorful juices into the pan. That liquid, sometimes deglazed with wine or stock and lightly reduced, becomes a light sauce that accompanies the meat. It’s specifically the natural juices from the meat, not a thickened or concentrated product.

Jus lie would be jus that’s thickened with a starch or other agent, so it isn’t thin. Glace is a very thick, concentrated reduction used as a glaze, not a thin sauce. Fumet is a stock made from bones and aromatics used as a flavor base, not the finished jus poured over meat.